My first smoke....

[All4One]

So...I'm new here and I've had a great welcome already. Thank you 

I put my first butt in the box at midnight and 15 hours later I'm at 187IT only. I'm hoping my Maverick isn't defective at this point. I figured I'd be done and resting by noon....

I haven't opened the door but I'm tempted to just pull it out now. It's a 6 1/2# bone in butt that's been going at 225...
Any thoughts?

 

[SconnieQ]

Doesn't sound that odd to me. I did a 6 lb butt once that took 3 hours per pound. Seems that the smaller the butt, the more hours per pound they take. Strange but true. I would trust your thermometer at this point. Sounds pretty normal. You are almost there. But, don't be surprised if those last few degrees take you a couple more hours! You can take off in the low 190s, and rest as long as you can stand it! (But you are probably getting very hungry.) If you are really desperate, you can take it off now and rest. Just might not be quite as tender for pulling, but perfectly okay for slicing. Just allow extra time for your next smoke. I tend to allow A LOT of extra time now for butts and brisket, because a few extra hours rest (if it is done early) is never a bad thing!

 

[jcboxlot]

Its working fine.  The little ones take longer than you think.  Just let it go.

Sounds like another hour or so and you'll be letting it rest.

Worth the wait

 

[All4One]

Im just being impatient. It seems like an unusually long time from what I've read.

But it's done when it's done I guess....

I'm up to 190IT at least

 

[SconnieQ]

Butts less than 8 lbs can be weird with the amount of time. Your butt sounds right on track for a smaller butt. Let us know how it turns out.

Mavericks are known for being accurate. It's my go to, and I test it regularly, and after 15+ years, it's within a degree. Of course, I will be getting my MEATER in January. (Can't help but mention that, very excited.) Hope it's as reliable and accurate as ye ol Maverick!

 

[All4One]

Here's a question....

How big of a difference is it between a 2 hour rest and a 1 hour?

I'm hungry lol

 

[jcboxlot]

Pull a chunk or end off if you want, but it will be hot as a devil.

Enjoy.

PS, I meant to second what someone else said, when smoking give plenty of time.  Its not like following a 350 degree oven biscuit recipe. 

 

[SconnieQ]

Rest as long as you can stand it, but if you can only stand it 1 hour, I think we will all understand... it's your first. Rest longer next time. Just eat. You have plenty of smoking years ahead of you.

 

[All4One]

Here's my butt....lol

 

[Limey]

Jason, looks great. Now just be patient and let it rest for a while.

 

[DivotMaker]

Butt looks great, Jason.  But, you need to try and work on rotating your pics 90° before posting.  If you need help, let us know!

 

[elkins20]

Hey Jason, Butt, looks great I also might suggest a second therm. just to be safe and here is a post that I found when I purchased mine.
http://smokinitforums.com/index.php?topic=780.msg1853#msg1853

 

[All4One]

Thanks for the help and suggestions everyone.
I let it rest for 1 hour only and found the outer layer to be kind of dry.

Was it because of the short rest or the long smoke of a small butt?

I'm looking forward to my next one though!

 

[DivotMaker]

Probably the long smoke time on a small butt dried the surface a bit more than it should.  Bigger butts cook so much better.

 

[elkins20]

Jason, try and not go under 7# on butts and you will find they do much better. Also do yourself a big favor and get a good vacuum sealer.

 

[All4One]

Thanks. I actually got the biggest butt at my closest butcher. I'll have to find another butcher I think.

I am currently researching vacuum sealers. It's on my list. lol

I'm thinking of jumping right to a brisket next. Any tips? Start with size for a good cook and what's the difference between trimmed and not?

 

[SconnieQ]

Jason, I recently bought this vacuum sealer. Good price for high quality. I imagine they are coming out with a new model, which is why the close-out price. But this one should fit your needs and then some. And the price brings it down in the range of what a mediocre FoodSaver would cost you.

https://www.vacmasterfresh.com/vacmaster-pro140-home-vacuum-sealer-close-out/

For brisket, do you have a Costco, Sam's, or Restaurant Depot near you? Best price and quality. I buy whole packer brisket PRIME, for $3.79/lb at Costco. Try to get a whole packer brisket, untrimmed. Most butchers trim way too much fat off. You can trim excess fat yourself. You'll want to leave a good 1/4 (or more) fat cap. You can cut it in half and smoke on two racks if the whole brisket is too big for your smoker.